Introduction
Fried green tomatoes are a staple of Southern cooking — tart, firm green tomatoes coated in a crispy cornmeal crust and fried to golden perfection. They’re crunchy on the outside, tender on the inside, and make the perfect appetizer, side dish, or snack. Pair them with a creamy dipping sauce, and you’ve got comfort food at its finest.
Ingredients (Serves 4–6)
- 4 medium green tomatoes (firm and unripe)
- 1 cup all-purpose flour
- 1 cup cornmeal
- ½ cup buttermilk (or regular milk)
- 2 large eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for extra flavor)
- Oil for frying (vegetable or peanut oil works best)
Instructions
- Prep tomatoes: Slice green tomatoes into ½-inch thick slices. Pat dry with paper towels.
- Set up dredging station: Place flour in one shallow dish. In another, whisk eggs and buttermilk together. In a third dish, mix cornmeal, salt, pepper, and paprika.
- Coat tomatoes: Dip each slice first in flour, then egg mixture, then coat with cornmeal mixture. Press gently to help coating stick.
- Heat oil: Pour about ½ inch of oil into a skillet and heat to 350°F (175°C).
- Fry tomatoes: Fry slices in batches, 2–3 minutes per side, until golden brown. Transfer to paper towels to drain excess oil.
- Serve: Enjoy hot with ranch, remoulade, or spicy aioli.
Tips & Variations
- Add parmesan cheese to the cornmeal mix for a cheesy crust.
- For extra crunch, use panko breadcrumbs along with cornmeal.
- Sprinkle fried tomatoes with sea salt right after frying.
- Serve as a sandwich topping, burger layer, or alongside shrimp and grits.
Enjoy !!
